“Besh’s passion to secure and preserve New Orleans’ culinary culture have led him to make a number of commitments to his community including concentration on local ingredients produced by local farmers”
Domeinca- A John Besh Restaurant
For my final tribute to the delicious food of New Orleans, I thought I’d change it up a bit. Before traveling to NOLA, I did a bit of research on some yummy places to eat and one name kept coming up, John Besh. I decided we had to try at least one of his restaurants so I began my search and stumbled upon Domeinca. The pizza we ordered was probably the best pizza I’ve ever had! The flavors were out of this world and I left there with a mission to recreate the amazingness I had just devoured! With a few tips from our waitress and a lot of hard work, I set out to recreate this amazing pizza and I must say it turned out pretty darn close! And by pretty darn close, I mean as close as you can get to the original! Enjoy!
- 1 package pizza crust mix
- 1 lb carrots, cut into ½-inch slices
- 2 tbsp olive
- Salt and pepper to taste
- 1 ½ tsp nutmeg
- ¾ cup mascarpone cheese
- 1 tbsp sugar
- ½ of one red onion, slices
- ½ cup brussels sprouts, chopped
- ½ cup beets, diced
- ½ cup crumbled goat cheese
- ½ cup toasted hazelnuts
- Preheat oven to 450 degrees. Prepare pizza crust according to package. Set cooked pizza crust aside.
- In a roasting pan, combine the carrots with the oil, 1/2 teaspoon of nutmeg, and salt and pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes. Change oven temperature to 350 degrees.
- In a food processor, puree the carrots with mascarpone cheese, sugar and the remaining nutmeg. Set aside.
- To toasts the hazelnuts, heat a skillet over medium-low heat. Cook the nuts in the skillet for 3 to 4 minutes. Constantly stir the nuts with a spoon or shake the pan to prevent burning. Remove the skillet from the heat when the nuts are fragrant and browned. While the nuts are still warm, pour them onto a clean, dry dishtowel. Gather the ends of the towel around the nuts and rub the nuts together until most of the skins come off. Set nuts aside.
- Spread the carrot puree over the pizza curst. Top with the onion, brussels sprouts, beets, hazelnuts and goat cheese, evenly.
- Place pizza in the oven and cooking for 4-5 minutes. Switch the oven temperature to broil and cook for an additional 2-3 minutes.
- Serve and enjoy!!